RECIPE INDEX
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ISLAND-STYLE CHICKEN
1 can (about 8 oz) pineapple chunks in heavy syrup
2 lbs chicken parts
2 tbs shortening
1 can Campbell's chicken broth
1/4 cup vinegar
2 tbs brown sugar
2 tsp soy sauce
1 large clove garlic, minced
1 medium green pepper, cut in squares
3 tbs cornstarch
1/4 cup water
drain pineapple chunks, reserving syrup
in skillet, brown chicken in shortening; pour off fat
add reserved syrup, broth, vinegar, sugar, soy sauce
and garlic
cover and cook over low heat 40 minutes
add green pepper and pineapple chunks
cook 5 minutes more or until done, stirring occasionally
combine cornstarch and water; gradually stir into sauce
cook, stirring until thickened
serve with cooked parsleyed rice
recipe courtesy of Doris Miles,mother of Ann McCarthy
Campbell's Cooking with Soup cookbook(1978)
1 can (about 8 oz) pineapple chunks in heavy syrup
2 lbs chicken parts
2 tbs shortening
1 can Campbell's chicken broth
1/4 cup vinegar
2 tbs brown sugar
2 tsp soy sauce
1 large clove garlic, minced
1 medium green pepper, cut in squares
3 tbs cornstarch
1/4 cup water
drain pineapple chunks, reserving syrup
in skillet, brown chicken in shortening; pour off fat
add reserved syrup, broth, vinegar, sugar, soy sauce
and garlic
cover and cook over low heat 40 minutes
add green pepper and pineapple chunks
cook 5 minutes more or until done, stirring occasionally
combine cornstarch and water; gradually stir into sauce
cook, stirring until thickened
serve with cooked parsleyed rice
recipe courtesy of Doris Miles,mother of Ann McCarthy
Campbell's Cooking with Soup cookbook(1978)
